Thai green chicken curry (serves 4, preparation time 30 minutes, cooking time 30 minutes)

Ingredients:

Green curry paste

• 4 lemongrass stalks

• 6 medium sized chillies deseeded (I use 3 green and 3 red)

• 3 cloves of garlic, crushed

• 2 inch piece of ginger

• 2 spring onions

• bunch of coriander

• zest of 1 lime

• 2 tablespoons of nam pla fish sauce

• a good grinding of black pepper

Curry

• 500 grams of chicken

• 2 tablespoons of oil

• 2 cartons of coconut milk (blue dragon do 250 ml cartons)

• 200ml of stock

• 8 lime leaves

• 1 carrot thinly sliced

• 1 cup full of peas

• 1 red pepper thinly sliced

Here’s what you do:

Step 1 - Chop up all of the dry ingredients and then add into a food blender with the fish sauce. This should bind down to a rough paste. If it stays quite dry you can add a but more fish sauce or some water to get the right paste consistency.

Step 2 - Cut the chicken into strips and when you have heated the oil in a pan (I use a wok)and it is hot enough, add the chicken to it.

Step 3 - When the chicken has just cooked through, take it out of the pan and keep in reserve.

Step 4 - Add the coconut milk, stock and lime leaves to the wok and stir well before adding the green curry paste.

Step 5 - Stir the sauce well and reduce for 15 minutes to let the flavours develop.

Step 6 - Add the vegetables and chicken and cook for a further 5 minutes for a final cook through.

Step 7 - Serve the curry with sticky rice.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - You could easily keep this as a veggie curry instead of chicken.

Kitchen implements required:

• Chopping board

• Sharp knife

• Blender

• Wok or large frying pan

#thai #curry #chicken #meat #spicy